One of my most popular blog posts & recipes to date is my Coconut & Lime Chia pudding. If you have made it you will know how simple it is to whip up and that it is truly delicious. Now this recipe comes by request from a reader, how flattered am I?! Chia seeds are a really versatile ingredient for breakfast and especially to use in desserts. Chocolate teamed with coconut is one of my favourite flavour combinations and this pudding recipe is a hit all year round, simply top with seasonal fresh fruit. I've used raspberries however slices of orange, strawberries or banana would be super delicious too.
For this recipe note that I have used regular cocoa powder. More often than not I like to use raw cacao powder, however when I whipped this up it's what I had on hand! If you're going to use raw cacao powder or regular cocoa make sure you have a little taste along the way. I like my chocolate desserts quite bitter- this rice malt syrup to cocoa ration works for me. You may want to adjust the amount of sweetness to taste.
You can read all about the benefits of chia seeds here, but today I'm going to talk about cacao. For this recipe it's really up to you whether you use raw cacao or cocoa. Confusing you much? Here's the difference-
Raw cacao- is exactly that. Cacao beans that are un-roasted and cold pressed, which is the process that separates the cocoa butter from the remaining part of the bean. It is then ground into powder. By cold pressing the state of the bean remains raw, as no heat has been applied to the cacao bean. This means that all of the enzymes remain in tact, so it's better for you and your gut.
Cocoa- is the same as raw cacao, but has been roasted at a high temperature and has had heat applied to separate the cocoa butter, instead of cold pressing. Cocoa has a richer and darker flavour than when it is in it's raw state. Think about the difference between eating a raw cashew apposed to a roasted one. The roasted cashew has a deeper more intense flavour.
Let's get dessert making!
3 tbs chia seeds
1 can coconut milk (440ml)
2 tbs cocoa powder
2 tbs rice malt syrup
Pinch sea salt
Pinch vanilla powder
HOW IT'S DONE
Combine all ingredients together well in a medium sized mixing bowl. Place in the fridge for at least 4 hours or overnight to thicken. Once the coconut milk has reached a pudding like consistency you can place into individual ramekins or glasses to serve. Top with fresh raspberries or fruit of your choice and dust with a little extra cocoa powder just before serving.
Keep the puddings refrigerated until you serve. These are ideal for entertaining as you can make them in advance. The mixture will last for up to 1 week in the fridge but will continue to thicken, so before eating make sure to give it a good stir, and possibly add a little water or extra coconut milk before tucking in.
Comfortably serves 4, or 2 chocoholics!
Photography by Guy Davies, at Energi Photography Studio Sydney